Description
TO BEGIN
Summer Pea Risotto Cakes
Crispy, deep-fried risotto cakes with peas and fresh mint, in a panko crust, served with our house-made yuzu mayo
MAIN COURSE
Butterflied Half Leg of Wicklow Lamb
Ready to roast, marinated with fresh rosemary, thyme and garlic
Lamb Jus Gravy
Made with our own lamb and vegetable stock
Chimichurri Sauce
A bright and tangy sauce made from fresh parsley, coriander, olive oil, garlic, vinegar, and chilli
Garlic and Orange Carrots
Carrots ready-to-roast with orange zest and garlic
Garlic Potato Gratin
Thinly sliced Irish potatoes in a garlic, thyme and rosemary cream
Peas à la Française
Peas and pearl onions braised in stock and white wine, finished with fresh mint
DESSERT
Hazelnut & Chocolate Tart
Buckwheat crust, hazelnut frangipane, dark chocolate ganache topping with sugar coated mini Easter chocolate eggs
WINE PAIRING
Guidobono ‘Langhe Nebbiolo’
An approachable style of nebbiolo with supple, smooth tannins and plenty of elegance
